First, bring a pot of water to a boil, and blanch all the vegetables (potatoes and carrots will take slightly more time), then transfer to an ice bath. Drain thoroughly and set aside.
To make the spice-infused oil:
Heat the oil in a wok over low heat, add all the spices, and let them infuse for 20 minutes, until all the spices start to brown. Turn off the heat, and use a slotted spoon to scoop out all of the spices, keep the oil in the wok.
To assemble the dish:
Turn the heat back on low to medium, add in the hot bean sauce, hot pot soup base sauce, ginger, garlic, and shallots. Cook for a couple of minutes until the oil turns red, taking care not to burn the sauce.
Now add in the dried chili peppers, scallions, and cabbage. Stir and mix everything for 2 minutes.
Stir in the fish balls and all the blanched vegetables, adding in the shaoxing rice wine and sugar. Stir-fry and mix everything well for two minutes. Salt to taste. Transfer to a serving plate (or serve right from the wok), and sprinkle with chopped cilantro. Serve with plenty of steamed rice.